Sell Nongshim~Chapagetti~ best price

The name Jjapaghetti comes from combining the two words - jjajangmyeon and spaghetti. Jjapaghetti was the first instant noodle in Korea that resembled the taste of Jjajangmyeon (Black Bean Noodles). The flavor was embraced well and it became a mega-hit in Korea - taking up to 88% of the Korean Instant Noodle. Ingredients: Wheat Flour, Palm Oil, Potato Starch, Modified Potato Starch, and less than 2% of the following: Caramel Color, Carrot, Citric Acid, Corn Flour, Corn Oil, Dextrin, sodium Guanylate, Disodium Inosinate, Egg, Garlic, Ginger, ctose, Maltodextrin, No Added MSG, Olive Oil, Onion, Potassium Carbonate, Potato, Rapeseed Oil Instructions Boil the water in a pot on medium high heat. Once the water is boiling, add the Jjapaghetti noodles, Neoguri noodles and dried vegetable flakes from both packets in the pot. Boil it until the noodles are cooked, about 2-3 mins. During this time, mix the noodles well by lifting and dropping them a couple of times. Drain the water but leave about 6 tbsp worth of water. Then add the whole packet of Jjapaghetti powder soup sauce, 1/3 packet of Neoguri powder soup sauce and olive oil from the Jjapaghetti sauce. Mix them well. (If you want more spiciness, you could increase the amount of Neoguri powder soup sauce.) The name Jjapaghetti comes from combining the two words - jjajangmyeon and spaghetti. Jjapaghetti was the first instant noodle in Korea that resembled the taste of Jjajangmyeon (Black Bean Noodles). The flavor was embraced well and it became a mega-hit in Korea - taking up to 88% of the Korean Instant Noodle. Ingredients: Wheat Flour, Palm Oil, Potato Starch, Modified Potato Starch, and less than 2% of the following: Caramel Color, Carrot, Citric Acid, Corn Flour, Corn Oil, Dextrin, sodium Guanylate, Disodium Inosinate, Egg, Garlic, Ginger, ctose, Maltodextrin, No Added MSG, Olive Oil, Onion, Potassium Carbonate, Potato, Rapeseed Oil Instructions Boil the water in a pot on medium high heat. Once the water is boiling, add the Jjapaghetti noodles, Neoguri noodles and dried vegetable flakes from both packets in the pot. Boil it until the noodles are cooked, about 2-3 mins. During this time, mix the noodles well by lifting and dropping them a couple of times. Drain the water but leave about 6 tbsp worth of water. Then add the whole packet of Jjapaghetti powder soup sauce, 1/3 packet of Neoguri powder soup sauce and olive oil from the Jjapaghetti sauce. Mix them well. (If you want more spiciness, you could increase the amount of Neoguri powder soup